Goat milk ice cream has a tang to it that regular dairy cannot replicate. Do it. Paired with honey-caramelized walnuts and fresh cherries, that tang becomes a feature, not a flaw. The whiskey is subtle, but it rounds something out in the custard that makes you want another spoonful. Make it when you want something genuinely different from the usual vanilla.
How to Make Cherry and Walnut Goat’s Milk Ice Cream
Tempering the yolks
Add the hot milk slowly. A scrambled egg situation is hard to fix. Whisk constantly while you pour and you will not have a problem.
Caramelizing the walnuts
Toast the walnuts in a pan with honey just until they turn sticky and fragrant. Pull them off the heat before they darken. They harden as they cool, which is exactly what you want for texture contrast.
Churning and freezing
Chill the custard base completely before churning. Fold in the cherries and walnuts at the end so they stay whole. Freeze at least two hours before serving.
Cherry and Walnut Goat’s Milk Ice Cream
- Total Time: 41 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Creamy goat milk ice cream with a unique tang.
Topped with honey-caramelized walnuts and cherries.
Ingredients
- 3 cups (710 ml) goats milk
- 1/3 cup plus 2 tbsp (100 ml) honey
- 2 egg yolks
- 2 cups (473 ml) cream
- 1/2 tbsp whiskey
- 3/4 cups (177 ml) chopped walnuts
- 1 tbsp honey
- 1/2 cups (118 ml) cherries, cut in half and pitted
Instructions
- Combine goats milk and honey in a medium saucepan and bring to a simmer over medium heat, stirring often until thickened (approximately 12-15 minutes).
- Lightly beat egg yolks in a medium bowl. Slowly temper the yolks by whisking in about ½ cup of the hot milk mixture.
- Pour the egg and milk mixture into the saucepan. Continue cooking over medium-low heat for another 5 minutes, stirring constantly until slightly thickened.
- Remove from heat, strain, and let cool. Refrigerate for at least 4 hours or overnight.
- Add cream to the cold mixture and churn in an ice cream maker according to the manufacturer’s instructions.
- While churning the ice cream, prepare the caramelized walnuts: Combine walnuts and 1 tbsp honey in a nonstick skillet. Cook over medium heat (approximately 338°F/170°C) for about 4 minutes, stirring often. Set aside to cool.
- Once the ice cream is ready, fold in caramelized walnuts and cherries.
Notes
- For a richer flavor, use full-fat goat milk and heavy cream.
- If you don’t have whiskey, omit it or substitute with a teaspoon of vanilla extract.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I use cow’s milk instead of goat’s milk?
You can, but you’ll lose the distinctive tang that makes this recipe interesting. Whole cow’s milk works as a substitute. The honey and cherry flavors will still come through.
Do I need an ice cream maker for this recipe?
An ice cream maker gives the best texture. Without one, pour the chilled base into a shallow pan, freeze it, and stir vigorously every 30 minutes for about 3 hours until smooth.
Why does the recipe call for whiskey?
Alcohol lowers the freezing point slightly, which prevents the ice cream from freezing into a solid block. It keeps the texture creamy and scoopable.
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